Thick and Hearty Homestyle Chili Recipe

Chili is the perfect winter warm-up meal, right?! This is the best we have ever eaten.

I know, everyone says that about their favorite recipe but I swear this is the ONE.

It’s not a loose soup, it’s thick, chunky and loaded with rich flavor certain to please the entire family. It has kidney beans, pinto beans, chunks of ground beef, spices … it’s got it all!

This thick chili recipe is perfect for game day gatherings as well. A one-pot, easy meal that can easily feed a crowd.

If you’re looking for that hearty chili recipe, you’ve found it!

Check out our Tomato Basil Soup!

Thick And Hearty Homestyle Chili Video

How To Make An Awesome Thick Chili

Thick & Hearty Homestyle Chili - ground beef and onions cooked in a dutch oven

Seriously, there won’t be many steps in this post. One-pot (I use my large dutch oven) on medium-high heat, brown the ground beef and onions. add in the garlic and other spices.

Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.

Thick & Hearty Homestyle Chili - beans, tomatoes, tomato paste, and chilis added to the dutch oven

Add the green chilis, diced tomatoes, tomato paste, kidney beans, pinto beans, and water. Simmer on low for at least 4 hours.

Thick & Hearty Homestyle Chili scooped in a ladle

This cooks for hours but it’s worth the wait, I swear! This homemade chili recipe will become your new favorite.

Thick & Hearty Homestyle Chili in a white bowl garnished with sour cream, shredded cheese, and diced green onions

Serve with your favorite toppings. Cheese, sour cream, diced onions or jalapenos.

Try our Monster Cookies! They are to die for!

Thick Homestyle Chili Recipe

Print Recipe
4.49 from 29 votes

Thick Homestyle Chili Recipe

Warm up this winter with a big bowl of the BEST thick, rich and hearty chili!
Prep Time10 mins
Cook Time4 hrs 15 mins
Total Time4 hrs 25 mins
Course: chili, Soup
Cuisine: American
Keyword: chili, hearty, homestyle, thick
Servings: 8
Calories: 577kcal
Author: Don’t Sweat The Recipe


  • 2 lbs ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon dried mustard
  • 1 teaspoon crushed red pepper (or more to taste)
  • 1 1/2 tablespoons cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4.5 oz green chilies, chopped (1 – 4.5oz can)
  • 28 oz diced tomatoes (1 – 28 oz can)
  • 6 oz tomato paste (1 – 6 oz can)
  • 4 cups water
  • 32 oz kidney beans, undrained (2 – 16 oz cans)
  • 16 oz pinto beans, drained (1 – 16 oz can)
  • Toppings of choice: shredded cheese onions, jalapenos, sour cream, etc.


  • Brown the ground beef and onion. Drain any excess fat, if desired.
  • Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.
  • Add the remaining ingredients, and simmer on low for at least 4 hours.


Calories: 577kcal | Carbohydrates: 54g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 954mg | Potassium: 1531mg | Fiber: 18g | Sugar: 7g | Vitamin A: 1429IU | Vitamin C: 19mg | Calcium: 156mg | Iron: 10mg

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  1. Reply

    Now that it is slowly starting to cool off down here in the South, I can’t wait to try a few new chili recipes. WIll definitely be giving this one a try5 stars

    1. Reply

      Thanks, Anna! I agree about the weather down here, it’s going to be 80 today! Ugh

  2. Reply

    I’ve never met a chili I didn’t like! Can’t wait to try this one, pinning for later! Thanks for sharing!

    1. Reply

      Thanks so much, Erica!

  3. Reply

    What could I replace the chopped green chillies with? I can’t buy the canned ones where I live. Thanks!

    1. Reply

      Hey, Irene. You could roast fresh poblano peppers to replace the canned green chilies.

  4. Reply

    How adjustments would I need to make if I omit the beans?

    1. Reply

      Karen, I’ve never made this chili without beans. The only suggestion I can give you if you want it thick is to cut down on the liquids and maybe add more meat.

    2. Reply

      I’ve made this before on the stove and it was great!! This morning I forgot to take anything out for dinner and chili really sounded good, so I decided to try this in my instant pot. Thawed the hamburger in the microwave first then added ingredients exactly as you posted. I did cut down the water amount a little so I hope that wasn’t a mistake. Hopefully it turns out!! I’ll let you know!!5 stars

      1. Reply

        Teresa, let us know. We’re fans of the instant pot and would like to know how the recipe did using it. Thanks!

  5. Reply

    Can’t wait to try this recipe! Do you think I could make this in the crockpot?

    1. Reply

      Daniela, you probably could but it will not be as thick as if made on the stove top. Maybe removing the lid of the crockpot for at least an hour would help.

    2. Reply

      I only make it in the crock pot I just add 1 cup of water instead of 4

  6. Reply

    I have made this recipe twice now! It is amazing! At first I thought it would be to much seasoning…boy was I wrong, ?yum ?5 stars

    1. Reply

      Hey, Quintessa! We are so happy to hear you love the chili!!!! 🙂

  7. Reply

    What size can of kidney beans and pinto beans?

    1. Reply

      The standard 16oz cans. 🙂

  8. Reply

    Trying this for the first time today , fall does begin
    Tonight ! Smells are great and it already looks scrumptious.5 stars

    1. Reply

      That’s awesome, Rhonda. Here it’s still over 90 degrees. I KNOW it’s Fall, but geez, can we get some 80’s?! Hope you enjoy the chili! 🙂

  9. Reply

    Great Recipe. Substituted the kidney beans because I’m not a fan. I used chili beans instead along with the pinto and all the other ingredients. Also helps cut down on the cook time. My family ate the whole pot up. Thanks for the recipe it’s my new fav!!5 stars

    1. Reply

      Awesome tips! Thanks, Andrea!

      1. Reply

        Do you cook this covered or uncovered?

        1. Reply

          Hi, Tracy! Uncovered.

    1. Reply

      Do you add in the liquid from the diced tomatoes?

      1. Reply

        Hi, Tracy! Yes, I add the juice from the tomatoes.

  10. Reply

    Yes !This has become our favorite, If you try it you will make it again !

  11. Reply

    Perfect recipe! It was excellent! My husband has a very sensitive stomach and loved it. Its my new go to! As cold weather is here to stay a spell, I will surely be making this again.5 stars

  12. Reply

    Just finished making it! Can’t wait to eat a bowl!4 stars

  13. Reply

    I made this and my husband said it was to salty for his taste. Otherwise he said it was very good. Will make this again but will omit the salt.4 stars

  14. Reply

    Best chili recipe that I’ve found! Tonight is my second time to make it and it is sooooo good.5 stars

  15. Reply

    Making for the third time this winter. I make like the recipe but I substitute 1# ground chicken for one of the 1# beef. Then I put all the ingredients in my slow cooker for 7 hours. Oh. So. Good!5 stars

  16. Reply

    OMG, for many, many, years, I’ve been looking for a chili recipe like this!! It is awesome🤗! I saw it this a.m. and made it for dinner.

    To the lady that couldn’t use the beans and wanted a suggestion for something to replace them that would thicken the chili up, how about a little pasta substitute?

  17. Reply

    So I keep going back to this recipe.. it has tons of flavor.. for those who don’t like the salt remove it.. for the keto lovers cut back on the beans.. I love putting the sour cream cheese and green onions in a bowl.. I have even added more spice ..j always add more bec I try to cut back in the salt.. favorite recipe

  18. Reply

    I made this for a chili picnic at my church. I had never made chili before. At first, I thought it was going to be a contest, but it turned out to just be like a potluck only with numerous pots of chili. Anyways, I made a big pot of it and took it to the potluck. One guy from church went to each chili and tasted it like he was judging all of them. He came and found me at the end of it all and told me my chili had won! So this recipe is an unofficial winner of a NOT chili contest-church picnic.

    Also, it was very tasty and I will be making it again. Thanks for the recipe!

    1. Reply

      LOL Hey, David! This story made our day! So happy you enjoyed the recipe.

  19. Reply

    Can this be cooked and then frozen?

    1. Reply

      I don’t see why not! Give it a try and let us know how it works.

  20. Reply

    This recipe is identical to the one I’ve used for decades, other than I add some Sweet Red Bell pepper, a couple of Jalapenos and an ounce of Dark chocolate.5 stars

  21. Reply

    This is the best Chili recipe I have made ! My Family’s favorite!

  22. Reply

    I just finished making this… slow cooked for 4 hours and it is fantastic! Ice got a few go-to chili recipes, but I’m going to make this a new one for a while! Amazingly simple recipe, but the end result is superb!

  23. Reply

    It’s a great chili recipe. I subbed a pound of andouille sausage for one of the pounds of beef. Trying this recipe in my crockpot tonight. I’ll post results.

  24. Reply

    This is my go to chili recipe! I only add 1 cup of water though. My family loves it!! 😊5 stars

  25. Reply

    Delicious! Followed this very closely but used a 7oz can of diced chiles because what am I going to do with the other bit? Ha! I also used the McCormick Mexican Style Hot Chili Powder and an extra half tablespoon of cumin (happy accident!). I forgot that I don’t love diced tomatoes so next time i’ll probably use whole and squish them up myself so they break down in the simmering process. I also probably used a tablespoon of garlic.. I don’t know really, it was quite a lot but I didn’t want to leave any random garlic cloves sitting around so I just tossed the whole lot in. I used no salt added beans and rinsed and drained them all but poured in all the liquid from the tomatoes. Stuck with the recommended 4c. of water. I also used probably 1/2 teaspoon of regular oregano and 1/2 teaspoon of mexican oregano because that’s what I had sitting around. In the future i’d probably do this again or go all mexican oregano as it lends to the other spices quite nicely. I had a small (like probably 1/4 teaspoon if that of coriander powder in a jar so I tossed that in as well just to get rid of the jar. Out of habit I also added in garlic powder and onion powder, probably 1/4t. each but they probably made no huge difference in the outcome if you skipped them.

    I reserved all the fat that cooked off my 80/20 ground beef and used some later to bloom my spice mixture in the fat… I do believe this was a huge game changer for me and i’ll definitely make this again!

    I was surprised to see the mustard powder in there but I had it in the spice pantry so I tossed it in.. I have no idea if it made a difference but it was so delicious I won’t dare change the spice recommendations!

    1. Reply

      Can I cook it in my crockpot?

      1. Reply

        I can’t recommend using a crockpot. Cooking this low and slow for four hours is what helps develop the flavor and makes it thick not soupy.

  26. Reply

    I’ve got this on the pot now simmering. I hope it’s as good as it smells. 🙂

    I always try recipes exactly how it states and if necessary I tweak it the 2nd time I make it. I don’t think this one will need tweaking though. Thanks for creating an awesome one and sharing.5 stars

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